Fennel seeds are such a mainstay of Indian cooking that I’m always surprised when I don’t see more fennel bulbs cropping up in everyday food. If there’s ever a fragrance of a herb that I want lingering on me after I’m done cooking, it’s definitely that of fennel frond. Finely sliced, uncooked fennel
This soup is comfort in a bowl. I love serving it with chunks of buttered rustic bread as an easy supper. Thick, creamy, and fragrant — with the deliciously salty crunch of bacon — this unusual leek, potato, and fennel soup is equally at home at an everyday dinner or an elegant dinner party. We had an unusually huge harvest of leeks this year, along with a whole bunch of potatoes, and I was scrambling to make sure everything got used up.
<p>This easy vegetarian soup showcases the subtle flavor of fennel and gets a hint sweetness from the addition of an apple. Olive oil, which is both pureed with the fennel and apple and drizzled on at the end, lends richness and a fresh aroma.</p>